HOTEL MANAGEMENT - XI
Time : 3 hrs Full Marks: 75
Stream: ManagementPass Marks: 27
Candidates are required to give their answers in their own words as far as practicable. The figures in the margin include full marks
SET – 1
Group ‘A’
(Objective questions)
Attempt all questions.3×5=15
1.Write (T) for true and (F) for false1×5=5
a.Marco Polo is regarded as the father of travel agency.
b.Grooming is personal hygiene.
c.Nepal opened its door for foreigners only after 1942 A.D.
d.Motels are located along the highways.
e.Yeast is a type of clarifying agent.
2.Match the following.1×5=5
a.Coffee-shop( )salt and pepper
b.Check-in( )housekeeping
c.Mode of payment( )an outlet
d.Room maid( )visa card
e.Cruet set( )front office
3.Fill in the blanks.1×5=5
a.The year 2011A.D. was celebrated as ……………
b.Platter is a type of ………………
c.Tuna is a type of …………. fish.
d.Room maid is also known as ………………
e.Front office is regarded as the………..centre of hotel.
Group ‘B’
(Short Answer Questions)
Answer any six questions6×5=30
4. Define tourist and explain their types.
5. Discuss the various types of caterings in brief.
6. List the various raising agents and explain their functions and uses.
7. Define hollowware and give at least five examples.
8. Explain the nature of hospitality.
9. Discuss the primary functions of front office department.
10.List and explain various types of rooms found in international standard hotels.
11.What are the qualities attributes of food and beverage staff? Explain.
Group ‘C’
(Long answer question)
Answeranythreequestions.3×10=30
12.List the functions of various keys and discuss its control procedures.
13.Explain the evolution of tourism in brief.
14.Classify hotel and explain its types according to location.
15.Define kitchen and explain its various types.
The End
SET – 2
Group ‘A’
(Objective questions)
Attempt all questions.3×5=15
1.Write (T) for true and (F) for false1×5=5
a.Waiter is also known as steward.
b.Par stock is maintained only for linen and uniforms.
c.Ham is the part of meat from hind leg of pork.
d.Coffee shop outlet serves only tea and coffee.
e.Tourism industry is also known as hospitality industry
2.Match the following.1×5=5
a.Bell desk( )public area toilet
b.Cloak room ( )lobby
c.Mini bar( )restaurant
d.Dummy waiter( )cold kitchen
e.Garde manger( )guest room
3.Fill in the blanks.1×5=5
a.Beef is considered as……………. meat.
b.Room service normally remains open for ………….. hours.
c.Gardeners are supervised by…………….
d.Semolina is obtained form ……………..
e.Prawn is an example of ……………….
Group ‘B’
(Short Answer Questions)
Answer any six questions6×5=30
4.Show the key differences between attractions and amenities.
5.What is the importance of organization chart? Explain
6.Briefly describe the development of hotel and catering establishment in Nepal.
7.Explain the guest check-in procedure.
8.Define protein and carbohydrate and explain its functions and sources.
9.What are the areas of co-operation between dining hall and a kitchen?
10.List the primary functions of housekeeping department.
11.Explain the nature of tourism in short.
Group ‘C’
(Long answer question)
Answeranythreequestions.3×10=30
12.Make a neat organization chart showing various sections of a housekeeping department and explain the duties and responsibilities of its department head.
13.Explain guest registration card, its types and importance with the help of a format.
14.‘Attitude of a service personnel is more essential than the hospitality knowledge and skill’. Explain.
15.List and explain the factors to be considered while planning a commercial kitchen.
The End
SET – 3
Group ‘A’
(Objective questions)
Attempt all questions.3×5=15
1.Write (T) for true and (F) for false1×5=5
a.The Royal hotel was the first tourist standard hotel in Nepal.
b.Pent house is a type of room located next to swimming pool.
c.Guest elevators and staircases fall under back area of a hotel.
d.Valet service is the process of offering laundry service to the in-house guest.
e.Chef de partie is the head of kitchen department.
2.Match the following.1×5=5
a.2011 ( )adventure
b.1998 ( )cheese
c.Bungee( )Nepal Tourism Year
d.Cheddar( )Visit Nepal Year
e.Julienne( )thin and long
3.Fill in the blanks.1×5=5
a.Fat from pork is termed as………….
b.Sommelier is also termed as ……………..
c.Crockery is also termed as ………………
d.Environment friendly tourism is termed as………………
e.Organized tour was started by…………….
Group ‘B’
(Short Answer Questions)
Answer any six questions6×5=30
4.Define tourism and list at least five of its key characteristics.
5.Make a list of eight international chain hotels and underline the three operating in Nepal.
6.List and explain the various types of room plan.
7.Classify commercial catering and explain them in brief.
8.Write the job description of receptionist.
9.What are the various causes of food poisoning? Explain.
10.Discuss the impact of tourism on environment.
11.Explain the procedure in the case of death in a hotel.
Group ‘C’
(Long answer question)
Answeranythreequestions.3×10=30
12.Explain the coordination and the relation of housekeeping department with other departments of hotel.
13.List the outlets of F&B in a hotel and briefly explain their functions.
14.List and explain the essential components of tourism.
15.Define meat, list its types and explain its quality indications.
The End
SET – 4
Group ‘A’
(Objective questions)
Attempt all questions.3×5=15
1.Write (T) for true and (F) for false1×5=5
a.Visitors, staying less than 24 hours in the destination visited are excursionists.
b.Blue cheese is not fit for consumption.
c.Hotels located towards the outskirt of the city are referred to as downtown hotel.
d.Wake-up call is required to alert the security in the hotel.
e.Brunch is a type of meal, which is a combination of breakfast and lunch.
2.Match the following.1×5=5
a.Lost and found ( )fat
b.Pax ( )lobby
c.Travel desk( )housekeeping
d.Cereal( )persons
e.Margarine( )oat
3.Fill in the blanks.1×5=5
a.The year
a.People coming to Nepal for mountain expeditions are …………….tourists.
b.Information is a section of ………………
c.Scanty baggage is a term used for any guest with …………. baggage.
d.Butter spreader is a type of ………………
e.…………………. is known as father of modern tourism.
Group ‘B’
(Short Answer Questions)
Answer any six questions6×5=30
4.List the key differences between accessibility and amenities.
5.Define hospitality and state its sectors.
6.Explain the following sundry services
i.Pagingii. Message
7.Differentiate between banquet and restaurant.
8.Classify vegetables with at least one example for each.
9.Explain lost and found and its procedures.
10.Write the job description of front office manager.
11.Classify transport catering and explain in brief.
Group ‘C’
(Long answer question)
Answeranythreequestions.3×10=30
12.Define lamb, mutton and beef, name their cuts, mentions culinary uses and write down their quality signs.
13.What are the outlets of food and beverage in a hotel? Explain briefly.
14.Draw an organization chart of large hotel and explain the functional departments in brief.
15.List and describe the various components of tourism.
The End
SET – 5
Group ‘A’
(Objective questions)
Attempt all questions.3×5=15
1.Write (T) for true and (F) for false1×5=5
a.Faucets are used in the guest bedroom.
b.Maximum numbers of tourist visiting Nepal are Indians.
c.Motels are hotels located in the heart of religious shrines.
d.Crockery is also known as chinaware
e.The French word ‘Potage’ means fish in English.
2.Match the following.1×5=5
a.Soaltee ( )Hyatt Regency
b.Taragaon ( )without reservation
c.Orientale hotels( )Radisson
d.FIT( )pastry shop
e.POS( )Crowne Plaza
3.Fill in the blanks.1×5=5
- The term SB denotes.
- simple breakfast
- special bed
- scanty baggage
- none of the above
- An attendant from the housekeeping department who does heavy physical works and assists room attendant is termed as.
- house man
- butler
- valet
- plumber
- A guest who extends, his/her period of stay than expected is termed as:
- stay over
- stay on
- stay out
- skipper
- Which one of these is not a cereal?
- Oat
- Barley
- Rye
- Artichoke
- Which one of the following is not a method of milk treatment?
- Pasteurization
- Homogenization
- UHT
- Fermentation
Group ‘B’
(Short Answer Questions)
Answer any six questions6×5=30
4.Explain the types of vegetables cuts with neat diagram.
5.List and explain the various functional department in brief.
6.List at least five key rules for kitchen safety.
7.Define herbs and spices and give at least five examples for each.
8.Enlist and explain the types of food and beverage service equipments.
9.Discuss the nature of tourism.
10.Explain the types of milk treatment.
11.Briefly explain the coordinating departments of housekeeping.
Group ‘C’
(Long answer question)
Answeranythreequestions.3×10=30
12.Why is tourism important for Nepal? Explain in brief.
13.Define linen and uniform. Explain its types and control procedure.
14.Draw an organizational chart of food and beverage department of a large hotel and discuss the functions of its various sections in brief.
15.Make a neat layout of a guest room and list various contents and supplies found in a standard room in a hotel.
The End
1